Cornish Heritage Pork and Grsss Fed Classics Meat Box

Cornish Heritage Pork and Grsss Fed Classics Meat Box

Featuring a range of products much loved by our customers these cuts have achieved classic status over the years and continue to be best-sellers.

The Classics Meat Box contains a range of delicious joints, steaks, sausages and bacon produced and prepared by our team of skilled butchers.

Containing several prime options this box also contains delicious staples such as minced beef, sausages and bacon.

Contains:

• 4 x 250g pork loin chops
• 2 x 250g chicken breast fillets
• 1 x 500g pork sausages
• 2 x 250g rib eye steaks
• 2 x 250g Sirloin Steaks
• 1 x 1.5kg topside joint
• 1 x 500g pack Minced Beef
• 1 x 250g pack Dry-Cured Back Bacon
• 1 x 250g pack Dry-Cured Smoked Streaky Bacon

Contains: WHEAT, GLUTEN,SULPHITES

Why Choose  the Classics Meat Box?

• Fantastic Value for Money!
• Award Winning Heritage Pork
• Grass Fed Low Intensity Cornish Beef
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 5.5kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery : Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master a BBQ-Ready Chimichurri

Chimichurri is the ultimate sauce for grilled meats because its sharp acidity cuts through rich, smoky animal fat. However, the cardinal sin of chimichurri is blitzing it in a food processor—it turns into a bitter, oily sludge. The secrets to perfection are hand-chopping every ingredient for texture, blooming the dried spices in red wine vinegar first, using good extra virgin olive oil, and letting it rest so the flavours meld before hitting the table.

1. Always Hand-Chop (Ditch the Food Processor)

A food processor bruises fresh herbs, oxidises the chlorophyll (turning it a dull swamp-green), and homogenises the oil into an unappealing puree.

• Use a sharp chef's knife to finely chop 1 large bunch of flat-leaf parsley (leaves and tender stems) and 2 tbsp of fresh oregano leaves.

• Finely dice 1 small red shallot, 3 to 4 garlic cloves, and 1 fresh red chilli (deseeded if you prefer mild heat).

• Hand-chopping leaves distinct flecks of herb, garlic, and chilli suspended in oil, creating a beautiful rustic texture.

2. Bloom the Dried Spices in Red Wine Vinegar First

Drying agents and raw dried spices need time to hydrate and soften, while raw garlic benefits from a quick pickled mellowing.

• In a bowl, combine the finely diced shallot, garlic, chilli, 1 tsp dried oregano, ½ tsp red pepper flakes (or Aji Molido), 1 tsp coarse sea salt, and ½ tsp freshly cracked black pepper.

• Pour in 60ml (4 tbsp) of quality red wine vinegar and stir well.

• Let this mixture sit for 10 to 15 minutes before adding the herbs and oil. The vinegar takes the raw harshness off the garlic and shallots while dissolving the salt flakes.

3. Balance with Quality Extra Virgin Olive Oil

The quality of oil dictates the mouthfeel and aroma of your sauce.

• Stir in 120ml (½ cup) of good-quality extra virgin olive oil alongside your hand-chopped fresh parsley and oregano.

• Do not over-mix or whisk vigorously; simply fold everything together with a spoon.

• The sauce should not be a thick emulsion—it should look like a rich, loose herb-and-garlic-infused oil dressing.

4. Make it Ahead to Let Flavours Meld

Freshly mixed chimichurri tastes disjointed, with the vinegar and raw garlic hitting your palate separately.

• Cover the bowl or jar and let the sauce rest at room temperature for at least 1 to 2 hours before lighting the barbecue.

• As it sits, the olive oil absorbs the aromatic essential oils from the herbs, garlic, and chilli, resulting in a cohesive, balanced condiment.

5. Serve at Room Temperature (Never Cold)

Refrigerating chimichurri causes the extra virgin olive oil to solidify into a hard, cloudy block.

• If you make your chimichurri a day in advance and store it in the fridge, take it out at least 1 hour before serving so the oil melts back to a liquid state.

• Spoon generously over freshly grilled steak (like bavette, ribeye, or picanha), pork chops, grilled chicken, or charred vegetables straight off the coals.